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Beet Salad

I have tried (unsuccessfully I might add), to make anything with beets other than risotto, salad and red velvet cake. First off, beets taste like dirt, so whatever you add them to, will taste like dirt as well. Take the beet pasta James and I made a few months ago. We barely forced it down.

But roasted beets, with goat cheese, toasted almonds and balsamic vinegar on a bed of arugula, is delicious. Something about goat cheese and dirt tastes amazing. This salad is incredibly easy to make too (as long as you have roasted beets).

To make – slice roasted beets at 1/8 inch thick. Arrange on top of two cups of arugula. Sprinkle with toasted almonds and goat cheese. Serve with a drizzle of balsamic vinegar.

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